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Title: Spicy Lentil Stew (Yemiser W'et)
Categories: African Vegetarian
Yield: 8 Servings
| 1 | c | Lentils |
| 1 | c | Onions, chopped |
| 2 | Garlic cloves, chopped | |
| 1/4 | c | Ghee |
| 1 | tb | Berbere |
| 1 | ts | Ground cumin |
| 1 | tb | Sweet Hungarian paprika |
| 2 | c | Tomatoes, chopped |
| 1/4 | c | Tomato paste |
| 1 | c | Vegetable stock |
| 1 | c | Green peas, fresh or frozen |
| Salt & pepper |
Rinse & cook lentils. when done, drain & set aside. Reserve stock for later in the recipe.
Saute onions & garlic in the ghee till onions are just translucent. Add berbere, cumin & paprika. Saute for a few minutes longer, stirring occasionally to prevent anything from burning. Mix in tomatoes & tomato paste. Simmer 10 minutes. Add stock & continue simmering.
When lentils are cooked, mix them into the saute. Add green peas & cook another 5 minutes. Add salt & pepper to taste.
Serve with Injera bread or pita bread.
"Sundays at Moosewood Restaurant"
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